How to make a moist Orange Sponge Cake with Whipped Cream Frosting.
Orange Sponge Cake Recipe. A beautiful and tangy orange sponge cake that has a light, airy and spongy texture. This is classic and a popular sponge cake recipe which is made of fresh eggs, sugar, cake flour, corn oil with orange juice and zest for flavor. I just learned that by adding a small amount of glucose in this recipe will make the cake moist and it also keeps the cake soft even when refrigerated. Sponge Cake is delicious and good on its own, but as we all know, it is a very versatile cake you can add any flavor you like, add any filling you want, use any frosting you prefer and you can decorate it with fresh fruits, chocolate, fondant toppers and many more. This is a great cake base recipe to make any kinds of cake on different kind of occasions.
I got this perfect orange sponge cupcake recipe from kitchentigress, I’ve been watching her YouTube videos and it’s very informative and helpful. She’s the best! I learned a lot from Her and I hope you find time visiting her channel too. And I’m happy to share my version of Orange Sponge Cake. My cake looks stunning! I’m so happy shalalalahh… the orange pulps gives an extra detail and the mint leaves brightens up the cake 🙂
Serves : 8
- 1 tsp. glucose
- 4 large eggs, at room temperature
- 4 tbsp. caster sugar
- 6 tbsp. cake flour
- A pinch of salt
- 2 tsp. orange zest, finely grated
- 1 tbsp. orange juice
- 3 tbsp. corn oil
- 1 box (200g) frosty cream powder, whipped according to package direction (makes 2¼ cups)
- 1 cup Mandarin Orange Segments in light syrup, well drained
- 2 slices of orange, cut thinly and quartered, to decorate
- Mint Leaves, to decorate
You also Need:
- 1 (8-inch) cake board
- Preheat oven to 350F and place oven rack in the middle position. Grease (2) 7-inch round pan, bottom and sides and line the bottom with 7-inch round parchment paper and set aside. Measure all ingredients needed for the cake.
- In a large mixing bowl, combine glucose, eggs and caster sugar and whisk with electric hand mixer until you rich the ribbon stage. Sift half of your cake flour into the egg mixture and at this point you can use a wire whisk and mix lightly just until the cake flour is blended. Add the remaining cake flour with a pinch of salt and sift into the mixture and lightly mix again until blended. Bang the bowl twice on a flat surface to remove air bubbles.
- Add orange zest into the batter. Combine fresh orange juice and oil together and stir, add into the batter. This time you need to use a spatula to fold the batter until evenly incorporated and the oil is no longer visible. Divide the batter evenly in both pans and gently bang each pan against the table for the last time to remove air bubbles.
- Place the pan immediately in the oven or else it will not rise properly. Bake in a preheated oven for about 15-18 minutes, or until cakes are golden brown and springy when pressed lightly. (Reminders: Do not open your oven while baking, give your cake sufficient time to rise or you’ll end up scratching your head… LOL (I swear, it happened to me when Ed purposely opens the oven and took a photo, grrr!! My cake turns into a thick crepe… LOL)
- Fire off, let it cool completely on a wire rack before frosting.
- For the Frosting : In a large mixing bowl, combine 1 box (200g) of frosty whip cream powder and ¾ cup of cold water and whip with electric mixer until fully aerated and double in volume. Add in well-drained orange segments and whip just until blended. And now that you have your cake base and whipped cream, let’s assemble the cake.
- First, we need a cake board at least 1 inch larger than your cake. Using a metal spatula, spread a small amount of frosting into the center of your cake board and place your first layer in the center. Top with orange whipped cream and spread evenly. Cover with another cake and top with whipped cream and spread evenly until you frost the whole cake. Use extra whipped cream for piping swirls on top of your cake.
- This frosting is sufficient to frost the whole 2-Layer-Cake. Decorate top with whipped cream swirls, orange slices and mint leaves. Refrigerate your beautiful orange sponge cake at least 30 minutes before serving. Note: I decided to make a 3-Layer-Cake and my frosting was not sufficient enough, so I end up with a naked orange sponge cake. LOL
Simple Tips: If you are a beginner feel free to use a store bought yellow cake mix, just add 1-2 tablespoons of orange juice and 2 teaspoons of orange zest, then follow and bake according to package instructions. You can use (2) 8-inch round pans to make a two-layer cake.
And if you can’t find frosty whip cream powder, you can use any brand you prefer. What we need is at least 2 cups of whipped cream. You can also substitute orange with any fruit you like, be creative in your own kitchen and enjoy the fruit of your labor. I hope you will give this a try, it’s not hard to make… promise! I did it and I know you can too!